French Omelet
1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons butter Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter. Omelet with Croûtons 1 cup bread cut in 1/3 inch cubes